Reducing food waste isn’t just about keeping food out of landfill – it’s an essential part of creating a sustainable, resilient and inclusive food system. Learn how using local sourcing, whole-product utilization, and lots of effort helped Jackie Suggitt and ReFed do it.
World Food Day is this Sunday, October 16th and it’s not just about food. It’s also not just about recognizing that hunger exists. It’s about taking action against hunger. And there’s so much you can do. This isn’t just another hashtag. World Food Day has been observed around the world by millions of people since 1979. The idea is that every human being has a right to nutritional food that will sustain them. Not food that will keep them alive, but adequate food to be able to live with vitality, meaning each person has a right to enough food to…
Sustainability has become a big aspect of almost any industry and in the meetings industry sustainability has become crucial to maintaining our social and environmental responsibility. While we often hear farmers producing sustainable crops or even sustainable livestock, our kitchens also need to take stock in their environmental impact as well to ensure a better quality and in-demand products. Just as Climatarians make specific changes in their diet to minimize their carbon footprint, we need to make changes, industry-wide, to do our best to minimize and diminish unsustainable practices across the supply chain and in the kitchen. Whether we seek a…
